* Exported from MasterCook *

Mexican Lasagna

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 boneless skinless chicken breast

2 tablespoons vegetable oil

2 teaspoons chili powder

1 teaspoon ground cumin

28 ounces diced tomatoes with garlic

8 ounces tomato sauce

1 teaspoon hot pepper sauce (I used Tabasco Sauce)

2 cups part-skim ricotta cheese

4 ounces diced green chiles

1/4 cup fresh cilantro -- divided

12 corn tortillas

1 cup shredded cheddar cheese

2 eggs

Preheat over to 375 degrees F. Cut chicken into 1/2 inch pieces.

Heat oil in large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce. Bring meat mixture to a boil. Reduce heat and simmer for 2 minutes.

Combine 2 Tablespoons cilantro, ricotta cheese, eggs and chilies in a small bowl. Mix well.

Spoon half of meat mixture into a 9 x 13 baking dish. Top with 6 tortillas and ricotta cheese mixture. Top cheese with remaining 6 tortillas then remaining chicken mixture. Top with Cheddar cheese and remaining cilantro. If freezing- wrap for freezer and freeze now.

Bake for 25 minutes or until heated through.

Source:

"adapted from Best Loved Casseroles"

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Per serving: 418 Calories (kcal); 17g Total Fat; (36% calories from fat); 42g Protein; 24g Carbohydrate; 149mg Cholesterol; 513mg Sodium

Food Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : Made 10/5/2000 with pork ribs. Next time I will make this with ground pork. I used crushed tomatoes not diced which makes the tomatoes less noticeable for kids. Canned corn could be added for an "all in one dish" dinner. I will reduce or omit fresh cilantro next time.